Rubbing brisket overnight?

Smokey Al Gold · 09-18-2009, 10:29 AM

Ok I posted a few weeks back that I'm making 2 briskets for a party tomorrow. Does it make a difference rubbing the briskets the night before then wrapping in plastic wrap? Or am I good just rubbing them before I put them on tomorrow morning? I want these to taste as good as possible my reputation is on the line here

BBQ Grail · 09-18-2009, 10:30 AM

I've never really noticed a difference. Deciding when to put the rub on the meat, for me, is more about when I'm going to put the meat on the smoker. Early, early mornings, rub before I go to bed. Later in the morning, when I get up...

Desert Dweller · 09-18-2009, 10:38 AM

Pretty much what Larry said...

gpalasz · 09-18-2009, 10:58 AM

Yup...what they said

bbqfans · 09-18-2009, 11:06 AM

If I might make a suggestion?
Do 1 with your rub(and overnight would be OK-albeit a little intense,I'd think), and 1 with just Kosher Salt and Cracked Black Pepper only, just before smoking! The taste of a S/P Brisket is phenomenal. A "true" Texas flavor.IMHO
Just sayin'
Have fun and
SMOKE HAPPY

Stan aka old school

Smokey Al Gold · 09-18-2009, 11:22 AM

Thanks I will just rub them prior to putting them on the kettles. I was gonna do both just kosher salt, pepper and granulated garlic. I'll try one salt and pepper only.

J_Don · 09-18-2009, 12:00 PM

I have heard that it really depends on what ingredients are in the rub i.e. salt and/or sugars as they will tend make the meat dry and even tough. I have quit doing a rub over night. Now I bring the meat to room temperature and then apply the rub and let stand for 30-60 minutes before smoking. Just my opinion and it seems to work for me.

09-18-2009, 10:29 AM	#1
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	Rubbing brisket overnight? Ok I posted a few weeks back that I'm making 2 briskets for a party tomorrow. Does it make a difference rubbing the briskets the night before then wrapping in plastic wrap? Or am I good just rubbing them before I put them on tomorrow morning? I want these to taste as good as possible my reputation is on the line here __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

09-18-2009, 10:30 AM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I've never really noticed a difference. Deciding when to put the rub on the meat, for me, is more about when I'm going to put the meat on the smoker. Early, early mornings, rub before I go to bed. Later in the morning, when I get up... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

09-18-2009, 10:38 AM	#3
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	Pretty much what Larry said... __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

09-18-2009, 10:58 AM	#4
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	Yup...what they said __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

09-18-2009, 11:06 AM	#5
bbqfans Full Fledged Farker Join Date: 11-12-08 Location: Gibsonburg,Ohio Downloads: 0 Uploads: 0	Smokey...........................;}- If I might make a suggestion? Do 1 with your rub(and overnight would be OK-albeit a little intense,I'd think), and 1 with just Kosher Salt and Cracked Black Pepper only, just before smoking! The taste of a S/P Brisket is phenomenal. A "true" Texas flavor.IMHO Just sayin' Have fun and SMOKE HAPPY Stan aka old school

09-18-2009, 11:22 AM	#6
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	Thanks I will just rub them prior to putting them on the kettles. I was gonna do both just kosher salt, pepper and granulated garlic. I'll try one salt and pepper only. __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

09-18-2009, 12:00 PM	#7
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS Downloads: 0 Uploads: 0	I have heard that it really depends on what ingredients are in the rub i.e. salt and/or sugars as they will tend make the meat dry and even tough. I have quit doing a rub over night. Now I bring the meat to room temperature and then apply the rub and let stand for 30-60 minutes before smoking. Just my opinion and it seems to work for me. __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Char-Griller Super Pro w/Firebox (2) Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

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